Keto Cinnamon Roll Honeybun Cheesecake

Yield

12 slices
Net carbs: ~3–4 per slice (depending on sweetener used)

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Equipment

• 9-inch springform pan

• Parchment paper

• Electric mixer

• Roasting pan (for water bath)

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 Keto “Honeybun” Crust

Soft and cinnamon-forward (not crunchy), mimicking a honeybun base.

Ingredients

• 1½ cups almond flour

• 2 tbsp coconut flour

• ⅓ cup powdered monk fruit or erythritol

• 1½ tsp cinnamon

• ¼ tsp nutmeg (optional, honeybun flavor boost)

• ¼ tsp salt

• ¼ cup unsalted butter, melted

• 1 large egg

• ½ tsp vanilla extract

Instructions

1. Preheat oven to 325°F (165°C).

2. Line the bottom of your springform pan with parchment.

3. Mix all dry ingredients in a bowl.

4. Add melted butter, egg, and vanilla. Stir until a soft dough forms.

5. Press dough evenly into the bottom of the pan.

6. Bake 10–12 minutes, just until set (not browned).

7. Remove and cool slightly.

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 Cinnamon Roll Swirl (Honeybun Filling)

This creates the iconic cinnamon roll ribbons.

Ingredients

• ¼ cup unsalted butter, melted

• ½ cup brown monk fruit sweetener (or erythritol + 1 tsp molasses extract)

• 1½ tbsp cinnamon

• 1 tsp vanilla

• 1 tbsp heavy cream

Instructions

1. Mix all ingredients into a thick, pourable paste.

2. Set aside at room temperature.

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 Cheesecake Filling

Ultra-creamy with honeybun warmth.

Ingredients

• 24 oz (3 blocks) cream cheese, room temperature

• ¾ cup powdered monk fruit sweetener

• 3 large eggs, room temperature

• ½ cup sour cream

• ¼ cup heavy cream

• 1 tbsp vanilla extract

• 1 tsp cinnamon

• ¼ tsp salt

Instructions

1. Beat cream cheese and sweetener on low speed until smooth.

2. Add eggs one at a time, mixing gently.

3. Add sour cream, heavy cream, vanilla, cinnamon, and salt.

4. Mix just until combined—do not overbeat (prevents cracks).

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 Assembly

1. Pour ½ of the cheesecake batter over crust.

2. Drizzle ½ of cinnamon swirl in ribbons.

3. Gently swirl with a knife (2–3 passes only).

4. Add remaining cheesecake batter.

5. Top with remaining cinnamon swirl and lightly marble.

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 Water Bath (Highly Recommended)

• Wrap pan bottom in foil.

• Place in roasting pan.

• Add hot water halfway up the sides.

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 Baking

• Bake at 325°F for 60–70 minutes

• Center should jiggle slightly

• Turn oven off, crack door, rest 1 hour

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 Chill

• Cool completely at room temp

• Refrigerate at least 6 hours (overnight best)

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 Keto “Honeybun” Glaze (Optional but Amazing)

Ingredients

• ½ cup powdered monk fruit sweetener

• 2 tbsp heavy cream

• 1 tbsp melted butter

• ½ tsp vanilla

• Pinch salt

Instructions

1. Whisk until smooth and pourable.

2. Drizzle over chilled cheesecake before serving.

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 Pro Tips

• For extra honeybun flavor, add ½ tsp butter extract to glaze

• For firmer slices, freeze 20 minutes before cutting

• Use a hot knife for clean cuts

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Storage

• Fridge: 5 days

• Freezer: 2 months (slice first)